Sichuan Peppercorn Chicken

Recipe:

Ingredients:

For the Chicken:

1 lb (450g) chicken breast or thighs, cut into bite-sized pieces

2 tablespoons soy sauce

1 tablespoon Shaoxing wine (or dry sherry)

1 tablespoon cornstarch

1/2 teaspoon salt

For the Stir-Fry Sauce:

2 tablespoons Sichuan chili bean paste (Doubanjiang)

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1/4 cup chicken broth

For the Stir-Fry:

2 tablespoons vegetable oil

8-10 dried red chilies

1 teaspoon Sichuan peppercorns

3 cloves garlic, minced

1-inch piece ginger, grated

1 red bell pepper, sliced

1 green bell pepper, sliced

3 green onions, sliced

Optional Garnishes:

Sesame seeds

Extra green onions

Directions:

Marinate the Chicken:

In a bowl, combine chicken, soy sauce, Shaoxing wine, cornstarch, and salt. Toss well and let marinate for 20 minutes.

Prepare the Sauce:

In a small bowl, mix Doubanjiang, soy sauce, rice vinegar, sugar, and chicken broth. Set aside.

Cook the Chicken:

Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the chicken and stir-fry until browned and cooked through, about 5 minutes. Remove and set aside.

Cook the Aromatics:

In the same wok, heat the remaining oil. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant (about 1 minute). Add garlic and ginger, cooking for another 30 seconds.

Add the Vegetables and Sauce:

Stir in the bell peppers and cook until tender-crisp, about 2 minutes. Add the sauce mixture and bring to a simmer.

Combine and Serve:

Return the cooked chicken to the wok and toss everything together to coat in the sauce. Cook for another minute. Serve hot with steamed rice, garnished with sesame seeds and green onions.

Prep Time: 15 minutes

Cooking Time: 15 minutes

Total Time: 30 minutes

Kcal: 320 kcal per serving

Servings: 4 servings